Huge signs, competing with one another, directing us where to get off of the Interstate. Swaying our desires with sweet promises of pecan rolls, gooey caramel, richly coated pecan candy. Shelled, toasted, roasted or soft shell nuts.

Generally we stopped on our way home so I could have goods to bake with when we arrived home to use with all of my creature comforts!

On our last trip, years ago when the children were small, I got a tutorial from the local seller.

I asked why there were so many types of pecans?

Truthfully I only see one type in the bulk or grocery stores.

With or without the shell.

Well, I got the pecan lesson of my life.

All these years I thought pecans came in red shells and he explained that, the shell turns red when refrigerated or frozen and becomes hard as it ages.

Which is why you need nutcrackers.

The soft shell, a certain variety is picked sooner which is why you could crack the shell with your fingers just by squeezing the nut!

Who knew?

Those shells were all brown and not polished and red like they are here.

Needless to say that year I baked the most wonderful textured pecan pies and boy could everyone who ate them taste the difference with the crunch of the nuts. They truly had a different texture to them.

They were so inexpensive I literally brought back pounds for consuming, baking and sharing.

Well if we ever venture back,

driving down to Florida...

I'll certainly know what to look for!

I make it a rule when travelling to any country to find out what foods represent their region. We always stopped at the side markets to get snacks and talk to the locals. Who better to give you information?

Unfortunately when we travelled through Georgia we were never there in peach season. Another treasure that Georgia has to offer!

This recipe has a touch of orange flavour for an added subtle taste in it's gooey texture and it is not too sweet. This crust has butter and brown sugar in it, lending a texture similar to a cookie crunch, preventing it from becoming soggy...not that it would last long enough to get soggy in my house.

lol

Crust: ﻿

2 3/4 cup flour

3/4 tsp baking powder

1/2 cup cold vegetable shortening

1/2 cup cold butter, cubed or shredded

1/2 tbsp vinegar

1 tbsp brown sugar

1 lg egg, whisked

pinch of salt

ice cold water (a bowl of water with ice cubes in it)

This makes two crusts. Divide in half

Leftovers can be refrigerated for up to 3 days or frozen for 1 month.

Place dry ingredients into a large bowl. Whisk ingredients to remove any lumps.

Cut in the shortenings with a pastry cutter or rub shortening into the flour with your hands, working quickly so as not to melt the shortenings.

Pour the liquids in and stir with a fork. It will look raggedy.

Add 4-5 tbsp of water, 1 tbsp at a time, mixing to see is the mixture sticks together. The amount you need depends on the humidity in the air. Do not over mix. Place in a plastic bag and refrigerate to allow the dough to rest and harden for 1hr.

Roll between two lightly floured sheets of wax paper. This prevents the dough from coming into contact with your body temperature, softening the dough.

Peel back the top paper when you have rolled as much as you can. Flip the package over. Now the bottom is on the top, peel back the wax paper and continue to roll and peel to the desired size. This allows the dough to expand without sticking to the paper.

If the dough begins to stick to the paper, lightly flour it.

You may also get cracks or tears.

No worries, take a chunk off of an uneven part and patch it up and continue rolling.

When it has been rolled 2" wider than your pie plate, peel top layer of wax paper off. Place the pie plate upside down, centre the dish over the dough. Place one hand under the wax paper and flip the dough into the dish.

The bottom wax paper is now on top. Peel it off. Using a knife or scissors, evenly cut around the dough, leaving an inch overhang. Set scraps aside.

Roll the overhang under, creating an even and thick edge. Begin to pinch ridge as seen in diagram, to create a design. Pierce dough all over with a fork to allow air to escape when baking. This process is called docking.

Layer the nuts decoratively over the crust and pour in the filling. Press the toasted nuts down, immersing so as to coat the nuts with the sugar filling.

Filling:

3 lg. eggs

1 tbsp orange or mandarin zest

3 tsp orange or mandarin juice

1/3 cup each of sugar and brown sugar

1 cup light golden corn syrup

2tbsp butter, melted

2 cup pecan halves, toasted

Place pecans onto a baking sheet and toast for 10 min on 350F, cool, set aside.

In a large stand mixer bowl with a paddle attached, whip on medium speed all of the filling ingredients.

Drizzle:

2 squares of dark chocolate

Melt in the microwave for 1min on high. Remove and stir to melt all of the chocolate.

Tuesday, 10 September 2013

Panko Crusted Veggie & Mozzarella

withArugula Pesto

As Autumn approaches with it's cool crisp air, it signifies time for getting back into our daily routine from a laid backlifestyle.

Personally it is the"most wonderful time of the year"for me.I have the house to myselfas everyone heads back to school!Quite time for coffee or tea depending on my mood and then I can decide what my schedule will be like for the day.My only vegetable in my so called "garden" this year consisted of 2 plants of zucchini.I don't have space for gardening nor do I want the work of a garden anymore as I used to have a very large one.My plants gave me a prolific amount of zucchini blossoms and zucchinis!Some I ate, some I baked into sweets and some I stored for winter months.One of my favourite sides is breaded and fried veggies.I only make them once a year so eating them now doesn't make me feel guilty.This recipe, I used for lunches and it is delishhot or cold!But,you could use this recipe for a side dish too. Cut into finger lengths, it is fabulous for appetizers as well.

As a side note:It is difficult for me to get my growing men to eat veggies!They are huge carnivores.Having said that, they were so amazed at this hot sandwich that when I asked "do you miss the meat?" and "you know you're eating vegetables".They actually said this was one of the best sandwiches they had every eaten.It may have something to do with oozing cheese and the pesto is to die for!My mom's response to this enigma?~Kids will eat anything that is fried!

So here is my huge summer discovery...

Panko Crusted Zucchini & MozzwithArugula Pesto

Crust

2 cup panko, bread crumb

1 tsp each garlic powder and dried oregano

2 tbsp grated parmesan cheese

pinch of salt

1/2 cup flour for
dredging

Egg Wash

2 lg. eggs

1/2
tsp each garlic powder & dried oregano

1 tbsp water

pinch
of salt

Vegetables

1Chinese eggplant,
cut into 1/2" rounds

1 zucchini, cut into 1/2" rounds

4, 1/2" slices
mozzarella

1 Olive Ciabatta loaf, cut lengthwise

vegetable oil, for frying

Pesto

2 cup washed fresh basil

2 cup washed fresh arugula

2
tbsp grated parmesan cheese

2 tbsp toasted pine nuts1/4
cup extra virgin olive oil

1 clove garlic, peeled

Preparation;

Place all pesto ingredients into a food processor and puree.
If the mixture is too dry add some more oil. Set aside.

Make a dredging station using 3 pie plates.

Combine bread crumb mixture into a pie plate. Mix and set
aside.

Pour flour into another pie plate.Whisk egg wash ingredients together into remaining
plate, set aside.

Dip a piece of vegetable into the flour, coating both
sides.Dip into the egg wash mixture and
press into the bread coating both sides. Continue until all vegetables are
coated.

Dredge and coat the mozzarella with the same breading
station. Set aside.

Preheat a skillet on medium high heat with 1" of
vegetable oil. *Test for temperature by dropping in a crumb. If the crumb
immediately floats and begins to sizzle the oil is ready*

Fry all vegetables until golden brown on both sides. Drain
on paper towels.

Quite frankly I am not sure about the height of those. They become difficult to stir the ingredients all the way down to the bottom. Some can splash dangerous hot liquids when you are stirring.

I really like the casserole dish shape of this and shorter wider bowl.

The width of the bowl would most likely have better heating because the depth is not so high. Scraping with a spatula would be easier for the length of my arm, since I am short and you can steam food while the bottom bowl cooks the other part of your meal!What other small appliance does that?Think of the small amount of space you would need to prepare a meal with less fuss and easy to clean!

but...

I don't know, I would have to try it!

Hope I get the opportunity to test this

Bellini Kitchen Master

for myself....

It definitely would free up time spent in the kitchen so I can get to important things like driving the kids around :D and making lunches for the next school day

Easy, available and there is no clean up as it is all cooked on the Barbie!

Best of all

Hubby is the one doing it!

I just dress it~

This year when I came back from Italy, I lovingly waited for my zucchini to grow.

Truthfully,

I expected my family to have picked some already, since I was accustomed to seeing the bounty in Italy.

So I waited;

Well, if you grown zucchini you don't have to wait for long!

My patience was rewarded with fast growing zucchini. So much I have already blanched and frozen some and some I made chocolate zucchini cake, which my family loved.

Much of it was cooked fresh and added to many dishes at dinner time.

But this dish is my all time favourite.

Bursting with fresh flavor and I combined Mediterranean with Middle Eastern for this dish.

Tabouleh

1 cup fine cracked wheat

1/4 cup water

1/2 tsp salt or to taste

1/4 cup EVOO

3 tbsp each chopped parsley and mint

1/2 tsp ground black pepper

1/4 cup chopped or quartered grape tomatoes

1/4 cup chopped unpeeled English cucumber

Ratatouille

2 peppers: green, red or yellow

1 eggplant, sliced 1/2" lengthwise

1 zucchini, sliced 1/2" lenghtwise

1 clove garlic, minced

3 tbsp parsley, chopped

1/4 cup EVOO

1/2 tsp coriander seeds

3 tbsp White balsamic vinegar

1/2 tsp salt or more to taste

2-3 tbsp. Pecorino Romano or Parmesan cheese shards

Tabouleh

Soak the cracked wheat in water for 1/2hr - 1hr. Depending
on how you like the chewy factor.

Drain any remaining water. Toss in vegetables, herbs and
coat with oil, salt and pepper. Mix it up well to blend flavours. Set aside.
This can be made up to 2 days in advance.

Ratatouille:

On a hot grill or BBQ scorch the skin of the peppers until
blackened. Remove to slightly cool to the touch. Scrape off peel with your
hands or a knife. Seed and cut into desired serving sizes.

Meanwhile grill slices of vegetables turning to cook. They
have no extra oil so they will slightly dehydrate but, you will be adding the
dressing later, so no worries. When softened remove to a platter to cool to the
touch. Cut into desired servings.

In a small heated skillet, toast the coriander seeds. Toss
to evenly distribute heat. Remove to cool. Crush in a mortar & pestle or
place in a baggy and smash with a meat pounder/hammer or bottom ofan empty wine bottle.

Dressing:

Whisk, oil, vinegar, salt, garlic, parsley and coriander.

Presentation:

Family Style: toss both plates together and serve on a large
platter or

Companies Coming: Spread Tabouleh on a large platter and
decoratively place the grilled vegetables over top.

Welcome

Thanks for joining my site. I hope you find the recipes nutritious and delicious. I believe health is the most important factor in life.I just love positive feedback, so please feel free to send me a comment to my recipes.I hope they inspire you to start creating!